Restaurant-Style Chimichangas at Home

Ingredients

• 2 pieces Ancho Chilies (dried, stems and seeds removed)
• 2 pieces Dried Hot Chilies (e.g., arbol or cayenne for heat)
• 1 tablespoon Cumin Seeds (whole seeds for dry‑roasting)
• 0.5 piece Small Onion (roughly chopped)
• 4 cloves Garlic Cloves (peeled)
• 1 14‑oz can Canned Diced Tomatoes (no‑salt added)
• 0.5 teaspoon Paprika (sweet paprika)
• 0.5 teaspoon Dried Oregano (Mexican oregano preferred)
• 1 piece Chipotle Pepper in Adobo (minced)
• to taste Kosher Salt (for seasoning sauce and chicken)
• to taste Freshly Ground Black Pepper (for seasoning sauce and chicken)
• 4 pieces Chicken Thighs, Bone‑In, Skinless (about 1.5 lb, trimmed)
• 1 cup Refried Beans (canned or homemade)
• 1 cup Shredded Mexican Blend Cheese (or cheddar, shredded)
• 1 tablespoon All‑Purpose Flour (for slurry)
• 3 tablespoons Water (for slurry plus extra for soaking chilies)
• 4 pieces Large Flour Tortillas (10‑inch, flexible)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Dry‑Roast and Grind Cumin

   Heat a dry skillet over medium heat, add the cumin seeds and toast, stirring constantly, until fragrant (about 2 minutes). Transfer to a spice grinder and grind to a fine powder.

   Time: PT2M

2. Rehydrate Chilies

   Place the ancho chilies and dried hot chilies in a heat‑proof bowl, cover completely with water, and let sit for 10 minutes until softened.

   Time: PT10M

3. Blend the Sauce

   Drain the chilies and add them to the blender together with the half onion, garlic cloves, canned tomatoes, ½ tsp paprika, ½ tsp oregano, 2 tsp freshly ground cumin, the chipotle pepper, a generous pinch of kosher salt and black pepper. Blend on high speed until completely smooth.

   Time: PT5M

4. Season the Chicken

   Pat the chicken thighs dry with paper towels, then season both sides liberally with salt and freshly ground black pepper.

   Time: PT5M

5. Sear the Chicken

   Heat the large skillet over medium‑high heat, add a thin drizzle of oil, and place the thighs skin‑side down (if skin is present) or flesh side first. Sear until a deep golden‑brown crust forms, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: Medium‑high

6. Braise in Sauce

   Pour about 1½ cups of the blended sauce over the seared chicken, reduce the heat to low, cover the skillet, and let simmer for 30 minutes until the chicken is fork‑tender and infused with flavor.

   Time: PT30M

   Temperature: Low simmer

7. Shred the Chicken

   Remove the thighs from the pan, let cool slightly, then shred the meat using two forks into bite‑size pieces. Set aside.

   Time: PT3M

8. Make the Slurry

   In a small mixing bowl, whisk together 1 tablespoon flour with 3 tablespoons water until smooth; this will act as a glue for sealing the chimichanga.

   Time: PT2M

9. Assemble the Chimichangas

   Lay a tortilla flat, spread a tablespoon of the flour slurry along the lower third edge, then add a generous scoop of shredded chicken, 2 tablespoons refried beans, and 2 tablespoons shredded cheese. Fold the sides over, roll tightly, and press the sealed edge down.

   Time: PT5M

10. Deep‑Fry

    Heat vegetable oil in a deep pot to 350°F (175°C). Using tongs, carefully lower each assembled chimichanga into the oil. Fry for 3‑4 minutes, turning once, until golden brown and crisp.

    Time: PT5M

    Temperature: 350°F

11. Drain and Serve

    Remove the chimichangas with a slotted spoon, place on paper towels to drain excess oil, then serve immediately with lime wedges or your favorite salsa.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ancho Chilies: Guajillo chilies
• Instead of Dried Hot Chilies: Chipotle dried
• Instead of Cumin Seeds: Ground cumin (use 2 tsp)
• Instead of Small Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Canned Diced Tomatoes: Fresh tomatoes, blended
• Instead of Paprika: Smoked paprika
• Instead of Dried Oregano: Italian oregano
• Instead of Chipotle Pepper in Adobo: Chipotle powder (1/2 tsp)
• Instead of Chicken Thighs, Bone‑In, Skinless: Chicken breast
• Instead of Refried Beans: Black beans, mashed
• Instead of Shredded Mexican Blend Cheese: Monterey Jack
• Instead of All‑Purpose Flour: Cornstarch (1 tsp)
• Instead of Large Flour Tortillas: Corn tortillas (will need extra flour for sealing)
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Large Skillet or Dutch Oven
• Blender or Food Processor
• Spice Grinder or Mortar and Pestle
• Tongs
• Measuring Spoons
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Deep‑Fry Thermometer (optional)
• Paper Towels

Critical Steps — Do Not Skip

• Dry‑roast and grind cumin for maximum flavor
• Rehydrate chilies fully before blending
• Blend sauce to a completely smooth consistency
• Braise chicken until fork‑tender
• Seal tortilla edge with flour slurry to prevent oil leakage
• Maintain oil temperature at 350°F for a crisp, non‑greasy finish

Chef Tips from the Video

• Toast the cumin seeds just until fragrant; over‑toasting makes them bitter.
• For extra crispness, lightly brush the outside of the tortilla with a little oil before sealing and frying.
• Add a pinch of smoked paprika to the sauce for a subtle smoky depth.

Troubleshooting

Storage

Refrigerator: Store un‑fried chimichangas in an airtight container for up to 3 days. Re‑heat in a 350°F oven for 10‑12 minutes.

Freezer: Freeze assembled (un‑fried) chimichangas wrapped tightly in foil for up to 2 months. Thaw overnight in the fridge and fry as directed.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• The chili‑based sauce can be prepared up to 2 days ahead and stored in the fridge.
• Braise the chicken, shred it, and keep it refrigerated; assemble just before frying.
• The flour slurry can be mixed right before assembly; it only needs a few seconds to set.

Frequently Asked Questions